Roughly mince the scallion and shrimp. Cut the cheese into 6-7mm cubes.
Peel the lotus root and cut into 3cm cubes. Put into a food processor and blend until it becomes a paste.
Lightly wring out the moisture from the lotus root. Don't squeeze it out too much.
Put the lotus root, salt, and katakuriko into a bowl and mix together well. Then add the shrimp, cheese, and scallion. Roughly mix it all together.
Divide Step 4 into 4 portions and form each portion into round patties.
Heat oil in a frying pan. Add Step 5 and slowly pan-fry both sides on medium heat.
Combine the soy sauce, sugar, and mirin, add to the frying pan in Step 6, and simmer it to blend the flavor into the lotus root patties.
You can enjoy these as a dinner side dish, as a snack for drinking, or in your bento!
Story Behind this Recipe
Regular lotus root patties are common, but I started thinking that they would taste good with cheese, so I made these. At first, I grated the lotus root by hand, but that was so much work that I started using a food processor, and they came out so well.
When you add them to the frying pan, they may fall apart easily, so be careful. When the bottom has become crispy, flip it over. If you don't have a food processor, you can grate them by hand, using a grater.